Laundry drying showered and shaved.
The green stuff is cilantro.
The rest self explanatory.
Plus lime juice and whiskey and salt same amount as other stuff in hand.
Off to the freezer.
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The salt seems a little heavy but that looks awesome! Your glass is waay past half empty and ice is screaming it jump in there, I can hear it from here.

The whiskey went in the salsa.:lol:
About a tablespoon of salt per gallon.
I dropped a quart.:oops:

Got 13 1/2 pounds of pork belly (3 bellies) wet brine curing to make bacon this weekend in the offset smoker.
Should be able to keep the thing down at smoking not cooking temps.

[QUOTE=pmcgrady;724090]That would work.[/QUOTE]

Talked to the GC at work and he made one out of a wench, 10 speed bicycle chain, sprockets and other odds and ends.
Turned a 400 pound hog at 1 RPM.
He is one of my fellow hot sauce makers and other things.

[QUOTE=Worth1;724990]Talked to the GC at work and he made one out of a wench, 10 speed bicycle chain, sprockets and other odds and ends.
Turned a 400 pound hog at 1 RPM.
He is one of my fellow hot sauce makers and other things.[/QUOTE]


Must have been a very slow moving lady.

I just watched a couple of videos where they made water wheels to turn the hog, just adjust water flow for the right speed.

[IMG]https://uploads.tapatalk-cdn.com/20190124/026809cfa89170e97b80e924b04802d1.jpg[/IMG]


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I dont see a pump, needs a pump to circulate water but maybe I'm wrong.
Plus the hog would have to be perfectly balanced me thinks.
Might need balancing chickens.:lol:

The pump is a sump pump in the water trough.
The spit needs something flat to attach the hog to.
The picture came from a Texas Ag website

Brought some of my smoked salsa to work the guys gobbled it up.

[QUOTE=pmcgrady;725018]I just watched a couple of videos where they made water wheels to turn the hog, just adjust water flow for the right speed.

[IMG]https://uploads.tapatalk-cdn.com/20190124/026809cfa89170e97b80e924b04802d1.jpg[/IMG]


Sent from my iPad using Tapatalk[/QUOTE]


Nifty idea!!

With 85% humidity the offset smoker has a nice little drip coming out the bottom drip spout.
No need for water pan which I never use anyway due to humidity.

I have the cured pork belly in the smoker as we speak, been there since before sunup.

This is driving me nuts I want to take a nap, no I need to take a nap.
I might just let the thing burn down during the nap and start up again after a nap.
Not like I am trying to cook the bacon, just smoke it.:lol:

Still no nap, still messing with and flipping and flopping bacon.:lol:

[QUOTE=pmcgrady;725018]I just watched a couple of videos where they made water wheels to turn the hog, just adjust water flow for the right speed.

[IMG]https://uploads.tapatalk-cdn.com/20190124/026809cfa89170e97b80e924b04802d1.jpg[/IMG]


Sent from my iPad using Tapatalk[/QUOTE]
Now that is just cool.